If you’re craving something fresh, fast, and full of flavor, these lemon pepper grilled shrimp skewers deliver every time. They’re light yet satisfying, with a citrusy kick and a hint of smokiness from the grill. This is the kind of weeknight-friendly recipe that also feels special enough for guests.
Serve them as an appetizer, tuck them into tacos, or pile them over a simple salad. You’ll get big flavor without a lot of fuss.
Why This Recipe Works
Simple ingredients do the heavy lifting here. Lemon zest and juice brighten the shrimp, while freshly cracked black pepper adds warmth and bite. A quick marinade helps the shrimp stay juicy, and grilling gives you that charred edge and aromatic finish.
The whole process—from prep to plate—takes under 30 minutes. It’s a practical, reliable recipe with clean, bold, crowd-pleasing flavors.
What You’ll Need
- 1.5 pounds large shrimp, peeled and deveined (tails on or off)
- 2 tablespoons olive oil
- 1 tablespoon lemon zest (from 1–2 lemons)
- 2–3 tablespoons fresh lemon juice
- 1.5–2 teaspoons freshly cracked black pepper (adjust to taste)
- 1 teaspoon kosher salt
- 2 garlic cloves, finely minced
- 1 teaspoon honey (optional, for balance)
- 1 tablespoon chopped fresh parsley (plus more for garnish)
- Lemon wedges, for serving
- Skewers (metal or soaked wooden skewers)
- Neutral oil or grill spray, for the grates
How to Make It
- Prep the shrimp: Pat the shrimp dry with paper towels. Dry shrimp sear better and pick up flavor more evenly.
- Make the marinade: In a bowl, whisk together the olive oil, lemon zest, lemon juice, black pepper, salt, garlic, honey (if using), and parsley.
- Marinate briefly: Add the shrimp and toss to coat.
Let sit for 10–15 minutes at room temperature. Don’t marinate longer than 20 minutes—the acid can start to make the shrimp mushy.
- Preheat the grill: Heat a gas or charcoal grill to medium-high (about 400–450°F). Clean and oil the grates so the shrimp don’t stick.
- Skewer the shrimp: Thread shrimp onto skewers, curling each into a “C” shape. Pack them close but not tightly; a little space helps them cook evenly.
- Grill quickly: Place the skewers on the hot grill.
Cook for 2–3 minutes per side, until the shrimp turn opaque and lightly charred at the edges. Do not overcook—they dry out fast.
- Finish and serve: Transfer to a plate, sprinkle with more parsley, and serve with lemon wedges for squeezing. Taste and add a pinch more salt or pepper if needed.
How to Store
Grilled shrimp are best right off the grill, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat or enjoy cold in salads or wraps.
If you need to make ahead, you can marinate the shrimp (without lemon juice) up to 8 hours, then add the lemon juice 15 minutes before grilling. Freezing cooked shrimp is possible, but texture suffers; if freezing, do it for no longer than 1 month and thaw overnight in the fridge.
Health Benefits
- Lean protein: Shrimp are high in protein and low in fat, making them a satisfying option without excess calories.
- Micronutrients: They provide selenium, iodine, vitamin B12, and zinc—important for metabolism and immune health.
- Omega-3s: While not as high as fatty fish, shrimp still offer beneficial omega-3 fatty acids.
- Light and fresh: The marinade relies on lemon, garlic, and herbs rather than heavy sauces, keeping sodium and sugar in check.
Common Mistakes to Avoid
- Over-marinating: Acid breaks down shrimp quickly. Keep marinade time to 10–15 minutes once lemon juice is added.
- Overcooking: Shrimp cook in minutes. Pull them as soon as they turn opaque and pink with light char.
- Skipping the dry-off: Wet shrimp steam instead of sear.
Pat them dry before marinating.
- Under-seasoning: Shrimp need enough salt and pepper to pop. Taste and adjust before serving.
- Using dull pepper: Pre-ground pepper can taste flat. Freshly cracked black pepper makes a big difference.
Recipe Variations
- Spicy Lemon Pepper: Add 1/2–1 teaspoon red pepper flakes or a dash of hot sauce to the marinade.
- Garlic Butter Finish: Melt 1–2 tablespoons butter with a minced garlic clove and a squeeze of lemon. Brush over the skewers right off the grill.
- Herb Swap: Try dill, basil, cilantro, or thyme in place of parsley.
Each adds a fresh twist.
- Citrus Blend: Mix lemon with a little lime or orange zest for layered brightness.
- Sheet Pan Option: No grill? Broil on a foil-lined sheet pan 5–6 inches from the heat for 2–3 minutes per side.
- Vegetable Combo: Alternate shrimp with zucchini, bell peppers, or red onion. Cut veggies thin so they cook at the same pace.
- Taco Night: Serve with warm tortillas, cabbage slaw, and a quick lemony yogurt sauce.
FAQ
Can I use frozen shrimp?
Yes.
Thaw them in the fridge overnight or place in a colander under cold running water for 10–15 minutes. Pat very dry before marinating so they sear properly.
Do I need to devein the shrimp?
It’s recommended for cleaner flavor and appearance. Many bags of shrimp are already peeled and deveined, which saves time.
What size shrimp works best?
Large or extra-large (16–26 per pound) are ideal for skewers.
They’re easier to thread and less likely to overcook.
Can I make this without a grill?
Absolutely. Use a grill pan on the stove over medium-high heat, or broil in the oven. Aim for the same quick cook time—about 2–3 minutes per side.
How do I prevent the skewers from burning?
If using wooden skewers, soak them in water for 20–30 minutes before grilling.
Or switch to reusable metal skewers, which conduct heat and help cook the shrimp evenly.
How spicy is lemon pepper?
It’s more zesty than spicy. The heat comes from black pepper’s gentle warmth. If you like spice, add red pepper flakes or cayenne to taste.
What should I serve with these skewers?
Great sides include grilled asparagus, a simple green salad, herbed rice, couscous, or crusty bread.
For a summery spread, add corn on the cob and a tomato-cucumber salad.
Can I marinate the shrimp overnight?
Not with lemon juice. If you want to prep ahead, mix the marinade without lemon juice and refrigerate the shrimp in it for up to 8 hours. Stir in the lemon juice 15 minutes before cooking.
Why are my shrimp rubbery?
They were overcooked.
Shrimp go from tender to tough quickly, so watch closely and remove them as soon as they’re opaque with light char.
Is bottled lemon juice okay?
Fresh is best for bright flavor and aroma. If using bottled, choose a high-quality pure lemon juice and add extra zest to boost freshness.
In Conclusion
Lemon pepper grilled shrimp skewers are a fast, bright, and dependable go-to. With a short marinade and quick grill time, you get juicy shrimp with citrusy zip and a peppery finish.
Keep the ingredients simple, don’t overcook, and finish with a squeeze of lemon. Whether you’re cooking for a weeknight dinner or a backyard party, this recipe hits the sweet spot between easy and impressive.